Method
1 Prepare relish. Combine all
relish ingredients into a small bowl.
2 Preheat grill for indirect heat.
3 Check to make sure the scales have been removed from the salmon's
skin. If scales remain, use edge of a large spoon, scrape against the
sides of the fish, in the direction of tail to head, to remove any fish
scales that may still be on the fish. (Best to work over a sink, as the
scales tend to fly all over the place.) Rinse fish with cold water and
pat dry.
4 Put 1-inch deep, diagonal cuts in sides of the salmon, spaced 1 1/2 to
2 inches apart. Stuff the cuts well with relish. Stuff cavity with
relish. (Note that if this uses up all of your relish, you may want to
make another batch of it to serve alongside the fish.) Squeeze some
lemon juice over the fish. Rub olive oil generously all over the fish (this
will help keep it from sticking to the grill grates). Tie up the fish
with kitchen string, to help hold it together while grilling.
5 When the grill is good and hot, oil the grill grates. (Use tongs to
spread oil over the grates with a folded up and oil-soaked paper towel.)
Grill on indirect heat (away from coals or not directly over flame) for
20-30 min, turning half way. Try to keep the grill temperature at
350°F-375°F. Use a meat thermometer to test the fish, inserted into the
deepest part. The fish is done when the internal temperature of the fish
is 130°F.
If the skin comes off when you flip the fish, or when you remove the
salmon from the grill, don't worry about it. Just peel it off before
serving.
Serve with remaining fresh relish. A 2 lb half-whole salmon will serve
4.
From : Simply Recipes
http://www.simplyrecipes.com